The nose's initial fruitiness (Amarena cherries, apricot jam, red grapes) was slowly replaced by the more robust characteristics of black olives, caña de lomo, pumpernickel, haystacks and tarry boat timbers. The palate’s mighty Gulliver of oak, molasses, cigar butts and leather was barely restrained by Lilliputian strings of honey, strawberry, cherry and coconut. The reduced nose had us wearing new leather sporrans in a well-seasoned, wood-panelled Seville tapas bar, while the palate’s tarte tatin and dulce de leche achieved satisfying balance with beef jerky, fly cemeteries, witbier and chilli. Twelve years in an ex-bourbon hogshead preceded further maturation in this first-fill, PX-seasoned barrique.